Description
A succulent chicken breast, stuffed with creamy Brie and sweet-tart cranberries, then baked to golden perfection. The rich, buttery cheese melts beautifully, balancing the juicy, tender chicken with a burst of vibrant cranberry flavor. A true showstopper!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1⁄2 cup fresh cranberries
- 1⁄4 cup honey
- 1⁄4 cup orange juice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon black pepper
- 4 ounces brie cheese, rind removed and cut into small pieces
- 1⁄4 cup chopped fresh parsley
- 1⁄2 cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
1. Preheat your oven to 375°F (190°C).
2. Heat the olive oil in a medium saucepan over medium heat.
3. Add the fresh cranberries to the pan and cook, stirring occasionally, until they begin to soften and burst, about 5 minutes.
4. Stir in the honey, orange juice, ground cinnamon, ground ginger, salt, and black pepper.
5. Continue cooking the cranberry mixture, stirring occasionally, for another 3-4 minutes, until it thickens slightly.
6. Remove the cranberry mixture from the heat and set it aside to cool.
7. Cut a pocket in the center of each chicken breast, being careful not to cut all the way through.
8. Stuff each chicken breast with equal amounts of the brie cheese pieces.
9. Spoon a portion of the cooled cranberry mixture into each chicken breast, over the brie cheese.
10. Secure the opening of each chicken breast with toothpicks to keep the filling in place during cooking.
11. Heat a large oven-safe skillet over medium-high heat.
12. Place the stuffed chicken breasts in the skillet and sear them for about 2-3 minutes on each side until golden brown.
13. While the chicken is searing, combine the panko breadcrumbs and melted butter in a small bowl.
14. Once the chicken is browned, remove it from the skillet and set it aside.
15. Spread the panko mixture evenly over the top of each chicken breast.
16. Return the chicken to the skillet and transfer the skillet to the preheated oven.
17. Bake the chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
18. Remove the chicken from the oven and let it rest for 5 minutes before serving.
19. Sprinkle the chopped fresh parsley over the chicken just before serving for a burst of color and freshness.
Notes
For a more intense cranberry flavor, add a splash of balsamic vinegar to the cranberry mixture.
If you prefer a sweeter filling, increase the honey by a tablespoon or two.
Use a meat thermometer to ensure the chicken reaches the proper internal temperature for food safety.
If you don’t have panko, regular breadcrumbs work as a substitute but may result in a less crispy texture.
For an extra flavor boost, try adding a small amount of grated orange zest to the cranberry mixture.